Chickpea Shakshuka
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 35 min · Beans · vegetarian
426 cal
24g protein
42g carbs
18g fat
per serving · estimated
Ingredients
- 1 1/2 tbsp olive oil
- 1 yellow onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 3/4 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) chickpeas, drained
- 3 eggs
- 1 1/2 oz feta, crumbled
- 1/4 cup fresh parsley
- 1 loaf crusty bread
- 1/2 tsp kosher salt
Method (tap to check — screen stays awake)
- Heat oil in a 12-inch skillet over medium. Cook onion + bell pepper 8 min until soft.
- Add garlic, cumin, paprika; stir 30 sec. Add tomatoes + chickpeas + salt; simmer 10 min to thicken.
- Make 5 wells in the sauce; crack an egg into each. Cover, reduce heat to low, cook 5–7 min until whites are set but yolks still runny.
- Off heat. Scatter feta + parsley. Serve with bread for scooping.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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